1 Cup Cold Coffee
1 Cup Low-fat Milk
3 Tablespoons Granulated Sugar
3 Cups Vanilla Ice Cream
3 Tablespoons Chocolate Syrup
In a large glas mix the coffee and sugar together. Stir good. Next add the milk and ice cream and then last the chocolate syrup.
Friday, November 18, 2011
FRENCH CREAM DIP
1 (8 oz.) Box Cream Cheese
1 Cup Powdered Sugar
1 Cup Whipping Cream
1/4 Cup Granulated Sugar
Whip cream and sugar together until it forms soft peaks.
Beat the cream cheese with powdered sugar. Then add the whipped cream and mix until smooth.
1 Cup Powdered Sugar
1 Cup Whipping Cream
1/4 Cup Granulated Sugar
Whip cream and sugar together until it forms soft peaks.
Beat the cream cheese with powdered sugar. Then add the whipped cream and mix until smooth.
CHICKEN CRESCENT ROLL CASSEROLE
2 (8 ounce) Cans Reduced Fat Pillsbury Ref. Crescent Dinner Rolls
1 (10 3/4 oz.) Can Fat Free Cream Of Chicken Soup, undiluted
1 Cup Shredded Cheedar Cheese or Swiss Cheese (or any you like )
1/2 Cup Milk
Filling:
4 oz. Cream Cheese, softened
2 Tablespoon Butter or Marg., softened
1 Teaspoon Garlic Powder
1 Teaspoon Minced Onion Flakes
2 Large, Cooked Chicken Breasts, finely chopped (or use about 2 cups)
1/2-3/4 Cup Finely Shredded Cheddar Cheese
1/2 Teaspoon Seasoning Salt
1/2 Teaspoon Black Pepper
2 Tablespoons Milk
1-2 Cups Grated Cheese For Topping
Preheat oven to 350. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.
1 (10 3/4 oz.) Can Fat Free Cream Of Chicken Soup, undiluted
1 Cup Shredded Cheedar Cheese or Swiss Cheese (or any you like )
1/2 Cup Milk
Filling:
4 oz. Cream Cheese, softened
2 Tablespoon Butter or Marg., softened
1 Teaspoon Garlic Powder
1 Teaspoon Minced Onion Flakes
2 Large, Cooked Chicken Breasts, finely chopped (or use about 2 cups)
1/2-3/4 Cup Finely Shredded Cheddar Cheese
1/2 Teaspoon Seasoning Salt
1/2 Teaspoon Black Pepper
2 Tablespoons Milk
1-2 Cups Grated Cheese For Topping
Preheat oven to 350. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.
CHOCOLATE TOFFEE SALTINE CANDY
1 Cup Unsalted Butter (do not use marg.)
1 Cup Brown Sugar
2 Cups Semi-sweet Chocolate Chips
40 Saltine Crackers (I like Kroger or Walmart Brand Best)
Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs). Let cool,refrigerate until hardened. Break into pieces the size of your choice. Medium size.
1 Cup Brown Sugar
2 Cups Semi-sweet Chocolate Chips
40 Saltine Crackers (I like Kroger or Walmart Brand Best)
Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs). Let cool,refrigerate until hardened. Break into pieces the size of your choice. Medium size.
FUNFETTI CAKE BATTER FUDGE
3/4 Cup Sweetened Condensed Milk
1(12oz.) Pack White Chocolate Chips
3 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract
Rainbow Sprinkles
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly mud color).Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.Once set, cut into cubes. Store leftovers in an airtight container in a cool place.
1(12oz.) Pack White Chocolate Chips
3 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract
Rainbow Sprinkles
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly mud color).Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.Once set, cut into cubes. Store leftovers in an airtight container in a cool place.
3-CHEESE GRILLED CHEESE
1 (3oz.) Box Cream Cheese, softened
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
3/4 Cup Mayo
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Salt
10 Slices Italian Bread(1/2 inch thick)
2 Tablespoon Butter or more
In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/4 cup on each. Top with another slice of bread. Butter the outsides of the sandwiches. Cook in a large skillet or panini press over medium heat until golden brown on both sides.
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
3/4 Cup Mayo
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Salt
10 Slices Italian Bread(1/2 inch thick)
2 Tablespoon Butter or more
In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/4 cup on each. Top with another slice of bread. Butter the outsides of the sandwiches. Cook in a large skillet or panini press over medium heat until golden brown on both sides.
Thursday, November 17, 2011
DILL PICKLE DIP
Do you love dill pickles. Oh, yeah, we all love them and love to get the gallon jars and just take a fork and get us a big ole pickle and put some salt on it and go to town eating it. Try cutting a oval dill slice and put it on a regular zesta cracker and eat it. Sounds bad, oh no. Very good. lol.
1 (8oz.) Cream Cheese, softened
1 Cup Sour Cream
3(2oz.) Packs Budding Ham or Beef, chopped fine
1/2 Cup Dill Pickle Relish, not the sweet pickle one
Mix all the ingredients together good. Chill until ready to serve. Keep ref. Good with just about any type cracker or vegs.
1 (8oz.) Cream Cheese, softened
1 Cup Sour Cream
3(2oz.) Packs Budding Ham or Beef, chopped fine
1/2 Cup Dill Pickle Relish, not the sweet pickle one
Mix all the ingredients together good. Chill until ready to serve. Keep ref. Good with just about any type cracker or vegs.
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